Asparagus with salmon crêpes – rolls

Ingredients for 4 servings:

• 1 ½ kg white asparagus
• 1 tsp salt
• 1 tsp sugar
• 200 g flour
• 4 eggs
• 375 ml milk
• 1 pinch of baking powder
• ½ tsp salt
• 1 tbsp butter
• 200 g smoked salmon
• 2 tbsp butter
• 2 tbsp flour
• 400 ml stock (asparagus)
• 5 tbsp cream
• 5 tbsp dry white wine
• 100 ml cream
• ½ bunch of dill
• Salt
• pepper
• Sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Wash and peel the asparagus, and trim the ends. Bring the asparagus peels and ends to a boil with about 1 1/2 liters of cold water and simmer for about 10 minutes. Pour through a sieve, reserving the asparagus liquid. For the crêpes, mix together the flour, eggs, room-temperature milk, baking powder, and salt. Let the batter swell for at least 15 minutes. For the asparagus, bring the liquid (from the peels) to a boil with salt and sugar. Cover the cleaned asparagus and cook for 20-25 minutes. Meanwhile, for the crêpes, put butter in a hot pan. Cook about 4-6 crêpes one after the other. Immediately top with thin slices of salmon, roll up tightly, and keep warm. Keep the cooked asparagus warm. For the sauce, heat the butter. Briefly sweat the flour in it. Stir in the asparagus liquid, 5 tablespoons of cream, and wine. Bring to a boil and simmer for about 5 minutes. Season with salt, pepper, and sugar, if desired. Stir in the remaining cream or whisk lightly and gently fold in the finely chopped dill. Pour the sauce over the asparagus and serve with the salmon crêpes.